Green Vegetable Salad
Green Vegetable Salad
Salads
Ingredients
- 8 slices of bacon, cooked, reserve 1 tablespoon of fat
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb asparagus, trimmed, peeled and cut into 2" pieces
- 1 lb French cut beans, trimmed to 2" pieces and blanched
- 1/4 cup red onion, sliced
- 1/4 cup Fustini's Citrus Oregano balsamic
- 2 teaspoons wholegrain mustard
- salt and pepper to taste
- 1/2 cup Fustini's Gremolata olive oil
Directions
- Preheat oven to 400 degrees. In a medium bowl, toss Brussels sprouts and spread them out on a baking sheet. Roast for 10 minutes, add asparagus and beans, roast for another 10 minutes until roasted. Remove from oven and allow to cool. To serve combine vegetables, bacon, onion and toss with dressing.
- In a small bowl, whisk all ingredients until emulsified.
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